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Photographer: Frank C. Müller

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Tasty Tidbits Tuesday

This is a fairly quick and easy dessert and it is deliciously moist and tasty.  Fresh ginger root gives it an extra kick.

Nonstick cooking spray

1  1/2 all purpose flour plus more for pan

1 cup whole-wheat flour

3/4 cup of turbinado sugar or lite brown sugar

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup light molasses

2 large eggs lightly beaten

1/2 cup canola oil

1/2 cup buttermilk ( I use sour cream)

2 tsp baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioner’s sugar for dusting

Preheat oven to 350 degrees with rack in the lower third of oven.  Spray a 9″ square pan with nonstick cooking spray.  Line the bottom of the pan with waxed paper, then spray the paper.  Dust the entire pan with flour and shake out the excess.

In a large bowl, whisk together the flours, sugar, cinnamon, and salt; set aside.

In a medium bowl, whisk together molasses, eggs, oil and buttermilk.

Dissolve baking soda in the cup of boiling water.  Fold the baking soda and molasses mixtures into dry ingredients until combined. Do not overmix. Fold in the minced ginger.

Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes.  Cool 10 minutes in pan and then invert onto a cooling rack.  Serve warm or at room temperature, dusted with confectioner’s sugar.

Recipe from Martha Stewart Living



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Tasty Tidbits Tuesday

There will be NO canned jellied cranberry sauce on the Thanksgiving dinner table this year.  For the past three years I’ve been making a delicious Cranberry-Ginger Relish AND also putting out some of that sugary sweet gelatinous purple glop known as Jellied Cranberry Sauce because one person says they like it. Nope, not this year!  You’ll just have to get over your fear of real fruit and texture!  This relish is truly delicious so I hope some of you will try it. You can make it at least 3 days in advance and for those of us who are hosting,,,,we know that’s a blessing.

1 bag fresh or frozen cranberries

1 cup of sugar ( I use a slightly less)

1 TBS grated fresh ginger

2 TBS sherry vinegar or red wine vinegar

In a large saucepan, bring cranberries, sugar, ginger, and 2 TBS water to  a boil. Reduce heat to medium-low and simmer until most of the cranberries have popped. 10-15 minutes.  Stir in vinegar.

Recipe from Martha Stewart’s Every Day Food

Remove relish from heat.  Cool to room temperature and serve or refrigerate in an airtight container for up to 3 days.

Believe me you will never eat canned jellied cranberry sauce again (no offense to Ocean Spray).

fresh ginger, Ocean Spray jellied sauce,

Tangy Tart and Ruby Red

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